88-Lancaster Farming, Saturday, March 8, 2003
If you are looking for a recipe but can't find it, send
your recipe request to Lou Ann Good, Cook's Question
Corner, in care of Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. There's no need to send a self-ad
dressed stamped envelope. If we receive an answer to
your question, we will publish it as soon as possible.
Check your recipe to make sure you copy the right
amounts and complete instructions for making the reci
pe. Sometimes we receive numerous answers to the
same request, but cannot print each one.
Answers to recipe requests should be sent to the same
address. You may also e-mail questions and answers to
LGOOD.EPH@LNPNEWS.COM
QUESTION Eileen Schuler, Fleetwood,
asks where chocolate confectioners’ sugar can
be found. The ingredient was listed in the prize
winning recipe for the Greatest Cocoa Cake
contest at the Pennsylvania Farm Show. Sever
al other readers also inquired about this. We
asked the person who baked the prize winning
cake. She said it can be purchased at Weis
Markets in the Adams County area. However,
several people who looked for it in other areas,
said that Weis did not carry chocolate confec
tioners sugar. No problem, according to the
champion, Krista Cunningham. She said, “Make
your own.” She adds about '/a cup baking cocoa
powder to a pound of regular confectioners’
sugar or more to taste. If any of our readers
know where chocolate confectioners’ sugar can
be purchased, let us know.
QUESTION Helen Ross, Coatesville, wants
the recipe for the starter to make Amish friend
ship bread. She has the recipe for the bread.
QUESTION Richard Deckner, Quakertown,
wants a recipe for a dropped Welsh cookie.
QUESTION Joyce Shoemaker wants a reci
pe to make old-fashioned caramel custard. She
remembers the butter and sugar is caramelized
until it is hard like taffy. Milk is poured in to
dissolve the caramelized sugar. Then the cus
tard is boiled with some other ingredients until
thickened.
QUESTION Doris Myers, Hughesville,
writes that her mother, who is 88 years old, lost
her mother at a young age. She remembers her
mother baking bread and reserving some of the
liquid to bake a chocolate cake. Doris would
like to surprise her mother by baking a cake
like that if someone can send in the recipe. The
cake was baked the same day as the bread.
QUESTION Lynne, Numidia, wants a recipe
for pickled mustard eggs that tastes like those
sold at the state Farm Show.
QUESTION Bob Peterson, Hubbardsville,
N.Y., wants a recipe for Spanish Bar Cake.
QUESTION - T.C. Wills, Frederick, writes
that her mother made a cheese pineapple pock
et during the Easter season. The dough was
neither like a pie crust nor a pastry dough. It
was sort of a solid dough. Wills has tried to du
plicate the filling and the dough but cannot.
She thinks it may be a Polish dessert, and
would appreciate a recipe.
QUESTION A. Shull writes that she tried
two different recipes to make pull taffy recently
and was unsuccessful. One batch, before it was
cool enough to start pulling became extremely
brittle. She though perhaps she overcooked it
and tried a second batch, which turned white
and chalky as it cooled. Does anyone have
ideas and tips for making taffy that can actually
be pulled? Or can they tell her what she did
wrong?
QUESTION Michael Brennan, Wilkes-
Barre, is looking for a good recipe for Manhat
tan clam chowder.
QUESTION Albert Condon, New Windsor,
Md., writes that he is a bachelor who would like
a recipe that he remembers his mother baking.
The old-time fashioned ginger cookie cakes,
which were about % inches deep and 3-4 inch
es in diameter, were soft and did not taste like
the small hard old-fashioned ginger cakes that
are sold in a box. She used Brer Rabbit or
Grandma’s molasses, and the cakes were dark
in color. Any one have a good recipe that fits
these qualities for Albert?
QUESTION Albert Condon is a vegetarian
who uses eggs. He would like vegetarian reci
pes, the titles of recommended vegetarian
cookbooks and of Amish or Mennonite cook
books and how to purchase them.
QUESTION R. Diehl, Bloomsburg, wants a
recipe for Hamburg pin wheel with gravy.
QUESTION - Shirley Schwoerer, Wysox,
wants to know if sesame seeds can be
sprouted. She is familiar with alfalfa seed
sprouting.
QUESTION Ralph Kieffer, Halifax, wants a
recipe for Aunt Flossie’s tomato soup, which he
heard is printed in a Lancaster County cook
book.
QUESTION Mrs. Esh requests recipes to
make cookie bars such as oatmeal raisin that
tastes like those made by Kitchen Kettle, Inter
course.
QUESTION A reader wants low-fat recipes
and diabetic recipes that other readers have
tried and liked.
ANSWER Debbie Muilinix, Woodbine, Md.,
requested a good recipe to make peanut butter
frosting. Thanks to Miriam Stoltzfus, Lititz, for
sending this recipe.
Peanut Butter Frosting
4-ounces cream cheese
'A cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
Vz teaspoon vanilla
Beat cream cheese and peanut butter until
smooth. Add sugar, milk, and vanilla. Beat until
smooth.
ANSWER Holly Esbach, Dover, wanted to
know where to buy chocolate wafers in bulk in
her area. Thanks to Sally Kaltreider, Glenville,
who* writes the wafers are available from the
Country Market, 1430 Fleshman Mill Rd., New
Oxford, PA 17350. The wafers are sold in 10
pound lots as well as in smaller amounts. For
more information, call the store at (717)
624-7180. Belinda Myers, Dallastown, said
candy coating or wafers may be found at local
Surefine Markets such as Spry in York.
ANSWER Holly Eshbach, Dover, wanted reci
pes for homemade ice cream cakes that are
made in springform pans. She also wants the
recipe for the icing spread on ice cream cakes
that tastes like those sold by Carvel’s and Dairy
Queen. Thanks to Belinda Myers, Dallastown,
for sending the following information for the
icing. Buttercreme icing, a non-dairy whipped
topping, is used on ice cream cakes. Some gro
cery stores sell it already whipped, but you can
buy the non-whipped version by the gallon from
Campbells’ Cake and Candy Supply, 305 S.
Richland Ave., York. Phone (717) 848-6141. Di
vide the mixture, which freezes well. When
ready to use, whip it with a wire whip attach
ment until spreading consistency. Buttercreme
also comes in a chocolate flavor or you can
flavor it yourself.
ANSWER Twila Martin, Waynesboro, re
quested recipes for tortillas in many different
forms that can be served for breakfast, lunch,
and dinner. Thanks to Anna Martin, Denver, for
sending this one. Also check out the recipes for
enchiladas, which use tortillas, and are printed
in the subsequent answer.
Turkey Tortillas
10-inch spinach (green) flour tortilla
1 -2 tablespoons mayonnaise
3 ounces thinly sliced cooked turkey
3 ounces thinly sliced cheese
2 tablespoons shredded carrot
Spread mayonnaise on tortilla. Layer turkey,
cheese, and carrot on top of tortilla and roll up.
ANSWER Thanks to Lois Martin, Shippens
burg; Jane Shirk, Akron, and others for sending
recipes for enchiladas requested by a New Hol
land reader.
Chicken Enchiladas
Cooking oil
12 6-inch corn tortillas
2 cups chopped cooked chicken
2 4-ounce cans diced green chili peppers
Vb cup chopped red or green onion
1 cup salsa
8-ounce carton dairy sour cream
2 cups shredded Monterey Jack cheese
Heat 2 tablespoons cooking oil in a medium
skillet. Holding a tortilla with tongs, dip each in
hot oil 5-10 seconds until limp, drain on paper
towels. Repeat with remaining tortillas. Add
more oil if necessary. Combine chicken, chilies,
onion, and salsa. Spoon about V* cup chicken
mixture over each tortilla. Roll up. Place tortilla
rolls seam side down in a 13x9x2-inch baking
dish. Bake covered in a 350-degree oven 20-25
minutes, uncovered. Spread sour cream on top.
Sprinkle with cheese. Bake 5 minutes longer or
until cheese melts. Serves 6.
Cheesy Enchiladas
Meat filling:
2 pounds ground beef
1 medium onion, chopped
8-ounces tomato sauce
2 tablespoons flour
V 2 teaspoon cumin
Vs teaspoon red pepper
1 teaspoon salt
V 2 teaspoon oregano
Vs teaspoon pepper
2 cups grated cheese
12 7-8-inch flour tortillas
Brown beef and onion. Add remaining filling
ingredients. Add cheese. Divide meat mixture
on 12 tortillas. Roll up and place in greased
11x14-inch pan.
Cheese sauce:
V 2 cup butter
3 cups milk
8-ounces Cheese Whiz or Velveeta cheese
4 tablespoons flour
8-ounces sour cream
Melt butter in pan. Add flour and stir until
well blended. Add milk gradually and stir con
stantly. Add sour cream and cheese. Stir until
melted. Pour over tortillas. Bake at 350 degrees
for 30 minutes.
Delicious served with salsa and sour cream.
ANSWER Kay Wildasin, Seven Valleys, re
quested a recipe for doughnuts that taste like
those served at the Pennsylvania Farm Show
Food Court. Thanks to Belinda Myers, Dallas
town, for sending two different recipes. Neither
recipe is a yeast doughnut, which I think is
what Kay wants. So if anyone has a yeast reci
pe that tastes like those served at the Farm
Show food court, please send.
Potato Doughnuts
1 cup mashed potatoes
1 Vi tablespoons melted shortening
2 eggs
Vi cup milk
V* cup sugar
Vi teaspoon salt
Vb teaspoon nutmeg
1 tablespoon baking powder
2Vi cups sugar
Combine mashed potatoes and shortening.
Add eggs and milk; beat well.
Gradually add dry ingredients and spices,
mix well.
Roll out on floured surface 1 /4- 1 /2-inch thick.
Cut with doughnut cutter and fry in hot fat until
nicely browned.
Grandmother’s Doughnuts
BV2-9 cups flour
2 cups sugar
2 cups buttermilk
Vb cup butter, creamed
1 teaspoon nutmeg
4 eggs
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla (optional)
In a large mixing bowl, combine 4 cups flour
and remaining ingredients. Beat on low speed.
Mix 1-2 minutes until mixed. Stir in enough re
maining dough to make dough easy to handle.
Turn out onto floured surface, knead until
smooth (about 2 minutes). Divide in half. Roll
out each half 1 /2-inch thickness. With lightly
floured 2V2-inch doughnut cutter, cut out
doughnuts. Heat oil in deep fryer to 375 de
grees. Place 2 to 3 doughnuts in hot oil and fry
turning once until golden brown (about 1 min
ute on each side). Drain on paper towels. Re
peat until all doughnuts are fried. Sprinkle with
confectioners sugar. Makes 3 dozen.
ANSWER For the reader who wanted nutri
tious, low-fat recipes, here is one from Jimmy
D., New Holland.
Roasted Peppers/Black Olives For Pasta
Onions
Garlic
Olive oil
Black olives, small can minced
Roasted red peppers
Whole peeled tomatoes, large can
Chicken broth
Salt and pepper
Saute chopped garlic and onions in olive oil.
Dice small roasted peppers and add. Dice large
can whole peeled tomatoes, add. Add small can
minced olives. Put in 1 /2 cup chicken broth. Add
salt and pepper. Simmer 15 minutes. Served
over spaghetti pasta.
‘Nutty’ Recipes
(Continued from Page B 6)
PARMESAN CHEESE BALL
2 packages (8 ounces) cream cheese, softened
2 A cup grated parmesan cheese
2.3 cup finely chopped nuts
'A cup finely chopped onion
1 tablespoon milk
/i teaspoon salt
'A teaspoon pepper
'A teaspoon garlic powder
Mix all ingredients except nuts until well blended.
Shape into baU, roll in nuts. Serve with variety of crackers
and raw vegetables for an attractive and delicious snack.
Melissa Wolfe
Sun Area Dairy Princess